Best Breakfast Cookie

Best Breakfast Cookie The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!

Ingredients

Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 8 mins

    TOTAL : 12 mins

    SERVING : 30

    YIELD : 30 cookies

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

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  • In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.

  • In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Per Serving: 176 calories; protein 3.6g; carbohydrates 33.9g; fat 3.1g; sodium 221.3mg.